Open AccessReferences on the Bakery Quality of Wheat Harvest in Teleorman County
Author(s) -
Iulia Niţu,
Sorina Cernat,
Loredaeagu Frăsin
Publication year - 2022
Publication title -
lumen proceedings
Language(s) - English
Resource type - Conference proceedings
eISSN - 2601-2529
pISSN - 2601-2510
DOI - 10.18662/lumproc/gidtp2022/15
Subject(s) - gluten , raw material , index (typography) , crop , mathematics , quality (philosophy) , wheat gluten , agricultural engineering , production (economics) , agronomy , food science , engineering , biology , computer science , ecology , philosophy , macroeconomics , epistemology , world wide web , economics
In the course of time, grains have been and will always be a group of plants of utmost importance to the human existence and activity. Among these, wheat is the main crop used as raw material in the milling-bakery sector (basic food sector). I considered it appropriate to develop a study in Teleorman county on the bakery quality of the varieties of wheat. We analyzed the quality of the production by several indices for 4 varieties of wheat (Boema, Dropia, Flamura 85, Fundulea 4): wet gluten content, dry gluten content, deformation index, gluten index. Determining these indices the laboratory analyzes were performed in two repetitions, for 3 years. We studied pure varieties, as well as mixtures between them in different proportions.